45, Obuhovskoy Oborony pr., letter «G», St. Peterburg, 192019, Russia

Rye flour

Unlike wheat flour, rye flour does not form gluten and has more active ferments which disintegrate starches. Products made with rye flour have an original flavour, are low in calories and rich in vitamins and minerals. The amount of protein and fibre necessary and amino acids necessary for the human body are much higher in rye flour than in wheat.